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Jerry’s Famous Smoked Salmon Recipe: A Detailed Guide with Tricks for Beginners and Pros.

Jerry’s Smoked Salmon Recipe Ingredients: • 12 lbs of salmon fillets (with skin on) • 2 cups soy sauce • 1 cup dry white wine • 1 cup water or fruit juice • ½ cup molasses • 1 tablespoon Tabasco sauce • Several whole habanero peppers (optional but recommended) • ⅓ cup sugar • ⅓ cup brown sugar • ⅓ cup deionized salt • 1 teaspoon pepper • 1 teaspoon garlic powder (granulated) or several cloves of fresh garlic • 1 teaspoon onion powder (granulated) • 1 teaspoon liquid smoke • 1 bag wood chips (Hickory with Alder or a fruit wood) ________________________________________ Instructions: Step 1: Prepare the Brine 1. In a large container, mix all the brine ingredients: o Soy sauce, dry white wine, water/fruit juice, molasses, Tabasco, sugar, brown sugar, deionized salt, pepper, garlic powder, onion powder, liquid smoke, and habanero peppers (optional). 2. Stir until all the sugar and salt dissolve completely. ________________________________________ Step 2: Brine the Salmon 1. Place the salmon fillets (skin-on) into the container, ensuring the fish is fully submerged in the brine. Use a food-safe, large container with a lid. 2. Cover the container and refrigerate the salmon in the brine for at least 24 hours. ________________________________________ Step 3: Dry the Salmon 1. After 8 to 12 hours, remove the salmon fillets from the brine. 2. Place the fillets on racks to dry, allowing any excess brine to drip off. 3. Refrigerate the salmon on the racks for another 8 to 12 hours to form a shiny, tacky surface (pellicle). This step is essential for proper smoking. ________________________________________ Step 4: Prepare the Smoker 1. Bring your smoker up to 160°F. Use hickory, alder, or fruitwood chips for flavor. 2. Place the salmon fillets skin-side down on metal racks in the smoker. ________________________________________ Step 5: Smoke the Salmon 1. Smoke the salmon for 6 to 8 hours, keeping the temperature consistent. Avoid opening the smoker during this time, as it will disrupt the temperature and airflow. 2. The salmon is done when it has a shiny, dark skin and is firm to the touch. ________________________________________ Step 6: Store the Salmon 1. Once cooled, the smoked salmon can be refrigerated for up to two weeks or frozen for about one month. Vacuum-sealing can extend its shelf life. ________________________________________ Important Notes: • Do not reuse the brine, as the fish absorbs the vital ingredients during the initial soak. • This process results in perfectly smoked salmon with rich flavor and excellent texture.